Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Coconut Cheesecake with Mangaroca Batida de Côco

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 35
  • Total Time: 480

Description

Delicious No-Bake Coconut Cheesecake with Mangaroca Batida de Côco fresh and creamy.

Ingredients

Scale

For the base

  • 3.5 oz. (100g) biscuit cookies
  • 2 tbsp. cocoa powder
  • 1.7 oz. (50g) coconut flakes (unsweetened)
  • 1/3 cup (75g) melted butter

For the filling

  • 12.3 oz. (350g) cream cheese
  • 7 oz. (200g) sour cream (Schmand)
  • 1 cup (130g) confectioners’ sugar
  • 1/2 tsp. lemon zest
  • 1/3 cup (80ml) Mangaroca Batida de Côco
  • 5 gelatin leaves
  • 1 can creamy coconut milk (you need about 4 oz.)

For the decoration (optional)

  • toasted coconut flakes
  • mini coconuts
  • whipped cream

Instructions

  1. Start a day or two in advance by placing the coconut milk in the fridge, so the creamy part can separate from the milk. When making the cake, just spoon the creamy part on top out of the can until you have about 4 oz. of thick coconut milk. Use the rest for smoothies.
  2. Add the biscuit cookies to a mixer and mix or add to a freezer bag and crush with a rolling pin until you get fine crumbs. Add to a bowl and mix with the cocoa powder. Add the coconut flakes to a coated pan without any fat and toast the flakes until fragrant and slightly browned. Add to the bowl and mix in. Add the melted butter and mix until all crumbs are moist. Transfer to a tall springform tin (7 inches/18cm) that is lined with baking parchment. Press to the bottom to get one even layer. Set aside.
  3. Add the gelatin leaves to a small bowl with cold water and let soak for 5-8 minutes. Add the cream cheese, sour cream (Schmand), confectioners’ sugar, and lemon zest to a large bowl and mix until well combined. Add the coconut liquor to a small pot and heat up gently (do not let it cook!). Squeeze the gelatin leaves to get rid of excess water and add to the pot with the hot liquor, stir until dissolved completely. Remove from the heat and add gradually 2-3 tablespoons of the cream cheese mixture to the pot and mix in. Add this mixture to the large bowl and mix everything together.
  4. Mix the thick coconut milk you got from the can on high speed for about 2 minutes until creamy, then fold into the cream cheese mixture. Pour that filling into the prepared springform tin, cover with some plastic wrap and place in the fridge overnight.
  5. Decorate the cake with some toasted coconut flakes, mini coconuts and whipped cream (optional).

Notes

  • Enjoy cooling!

Nutrition

  • Serving Size: 8

Find it online: https://baketotheroots.de/no-bake-coconut-cheesecake-with-batida-de-coco/